Influence of the Partial Replacement of Milk Protein by Soybean Protein Isolates with Different Physical Properties on the Performance and Nitrogen Digestibility of Early-Weaned Pigs

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Abstract
The importance of the relative partitition of “soluble” whey protein and immobilized clot protein in milk replacers for piglets was studied. About 40% of the milk protein in an all-milk diet (MA diet) was replaced with three types of isolated soy protein with different physical properties. One was totally soluble in water (diet W+), the second was easily dispersed in water (diet C+) and the third was totally insoluble (Diet W−). Performance and apparent N digestibility were studied in artificially reared piglets from 12 to 40 days of age. Performance (daily gain and feed efficiency) differed only in the fourth experimental week, when the piglets on diets W+ and C+ performed markedly better than those on diet W−. The reference diet (MA) produced intermediate results. The best apparent N digestibility throughout the experiment was obtained with diets W+ and MA (94,9 and 93.5%). The apparent N digestibility was lowest with diet W−, while diet C+ gave intermediate results. The apparent N digestibility coefficients for the last two diets, however, increased with age (86.4 to 91.9% and 89.9 to 94.6%, respectively). Results are discussed in relation to the nutrient content of the diets, clot properties, relative partitition of clot and whey quantities and origin and nature of the protein. Copyright © 1981. American Society of Animal Science . Copyright 1981 by American Society of Animal Science

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